| Ingredients | Weights | Measure |
| EGGS, WHOLE, FROZEN | 8 ounces | 3/4 cup |
| MILK, NONFAT, DRY | 7/8 ounces | 1/4 cup |
| WATER | 1 lbs | 2 cups |
- Combine eggs, milk, and water; mix well. CCP: Refrigerate at 41 F. or lower until ready to use.
- Brush over shaped dough before or after proofing.
Notes
In Step 1, 2-1/2 ounces canned dehydrated egg mix combined with 3/4 cup warm water may be used for whole eggs.